Trout Stuffed with Fresh Mint and Orange

It is summertime. Time to fish and time to garden. Here is a great trout recipe with wild mint and oranges.

Native Americans prepared trout flavored with wild mint leaves over open fires. This updated version adds a few new ingredients and has the added benefit of easy cleanup since the grilling and serving is done in foil.

INGREDIENTS

2 pan-dressed* trout (1 to 1-1/4 pounds each)

1/2 teaspoon coarse salt, such as Kosher salt

1 orange, sliced

1 cup fresh mint leaves

1 sweet onion, sliced

*A pan-dressed trout has been gutted and scaled with head and tail removed.

PREPARATION

Rinse trout under cold running water; pat dry with paper towels.

Sprinkle cavities of trout with salt; fill each with orange slices and mint. Cover each fish with onion slices.

Spray 2 large sheets of foil with nonstick cooking spray. Place 1 fish on each sheet and seal using drugstore wrap technique.****Place the food in the center of an oblong piece of heavy-duty foil, leaving at least a two-inch border around the food. Bring the two long sides together above the food; fold down in a series of locked folds, allowing for heat circulation and expansion. Fold the short ends up and over again. Press folds firmly to seal the foil packet.